Strawberry Cream Pie

Dive into the delightful and refreshing flavors of this Strawberry Cream Pie, a perfect dessert for warm weather gatherings. This recipe features a buttery homemade crust, a light and fluffy cream cheese filling, and a vibrant strawberry glaze topped with fresh berries. It’s an elegant dessert that balances sweetness and tartness beautifully.

Why You’ll Love This Recipe:

• Fresh and Fruity: The use of fresh strawberries not only provides a bright, natural flavor but also makes this pie visually appealing.
• Creamy Texture: The combination of whipped cream and cream cheese creates a luxuriously smooth filling that complements the crisp pie crust.
• Versatile: This pie is perfect for any occasion, from summer picnics to formal dinners.
• Make-Ahead Friendly: Prepare this pie ahead of time and let it set in the fridge, making it a convenient option for entertaining.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-5 tablespoons ice water

For the Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened

For the Strawberry Glaze:

• 4 cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 teaspoon lemon juice

For Garnish:

• Whipped cream

Equipment:

• 9-inch pie dish
• Medium saucepan
• Electric mixer
• Rolling pin

Instructions:

Prepare the Pie Crust:

1. In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the crust in the dish, trim the excess, and crimp the edges. Prick the bottom with a fork to prevent bubbling.
4. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden. Let cool.

Make the Cream Filling:

5. In a bowl, using an electric mixer, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. In another bowl, whip the cream cheese until smooth. Gently fold the whipped cream into the cream cheese.
7. Spread this mixture evenly into the cooled crust.

Prepare the Strawberry Glaze:

8. In a medium saucepan, combine half the strawberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes clear.
9. Remove from heat and cool slightly. Stir in the remaining strawberries.

Assemble the Pie:

10. Pour the glazed strawberry mixture over the cream filling, arranging some of the strawberry halves for a decorative top layer.

Chill and Serve:

11. Refrigerate the pie until set, about 3-4 hours.
12. Serve each slice with a dollop of whipped cream.

Storage Options:

• Refrigerator: Keep the pie refrigerated and consume within 3 days for best freshness and texture.
• Freezer: It is not recommended to freeze this pie as the filling and glaze may separate upon thawing.

Tips:

• Crust Tip: Keep the dough chilled while working with it to ensure a flakier crust.
• Filling Tip: Ensure all ingredients for the filling are at room temperature to achieve a smoother texture.
• Glaze Tip: Allow the cooked glaze to cool slightly before adding the raw strawberries to prevent them from overcooking and losing their texture.

Enjoy your beautiful and tasty Strawberry Cream Pie, a dessert that’s sure to please both the eye and the palate!